scholarly journals Assessment of microbiological contamination levels in processed meat products from markets in southern Hue city

2021 ◽  
Vol 4 (1) ◽  
pp. 13-14
Author(s):  
Than Ton That Nhuan ◽  
Tuyet Mai Ngo Thi ◽  
Ngoc Lan Pham Thi ◽  
◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Food Safety ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Processed Meat ◽  
Microbiological Contamination ◽  
E Coli ◽  
Current State ◽  
Contamination Levels

Processed meat products are commonplace foods that are becoming increasingly popular in consumers' daily diets. Therefore, it is highly essential to assess the extent of microbiological contamination in the samples of processed meat products from markets in a bid to provide updated data of microbiological contamination to relevant agencies and local consumers as part of the current state of food safety and hygiene in the locality. A survey on microbiological contamination of processed meat products was conducted on samples collected from some markets in Southern Hue city. The 90 samples of three groups of fermented meat, packaged and non-packaged meat were analyzed. The results showed that, 100% of the samples were contaminated with aerobic microorganisms, Coliforms and Escherichia coli, in which 100% of the samples of Coliforms and E. coli did not meet the quality norms set by the Ministry of Health. The total aerobic microorganisms, Coliforms and E. coli ranged from 2.7 × 103 to 2.8 × 109 CFU/g, 1.1 × 104 to 1.5 × 108 MPN/g and 1.1 × 102 to 9.2 × 105 MPN/g, respectively. No presence of Clostridium perfringens or Staphylococcus aureus was detected in the examined samples.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

scholarly journals Prevalence and Loads of Fecal Pollution Indicators and the Antibiotic Resistance Phenotypes of Escherichia coli in Raw Minced Beef in Lebanon

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1543 ◽  
Author(s):  
Issmat I. Kassem ◽  
Nivin A Nasser ◽  
Joanna Salibi
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
Food Safety ◽  
Food Systems ◽  
Meat Products ◽  
Fecal Coliforms ◽  
E Coli ◽  
Beef Meat ◽  
Minced Beef ◽  
Meat Samples

Meat is an important source of high biological value proteins as well as many vitamins and minerals. In Lebanon, beef meats, including raw minced beef, are among the most consumed of the meat products. However, minced beef meat can also be an important source of foodborne illnesses. This is of a major concern, because food safety in Lebanon suffers from well-documented challenges. Consequently, the prevalence and loads of fecal coliforms and Escherichia coli were quantified to assess the microbiological acceptability of minced beef meat in Lebanon. Additionally, antibiotic resistance phenotypes of the E. coli were determined in response to concerns about the emergence of resistance in food matrices in Lebanon. A total of 50 meat samples and 120 E. coli isolates were analyzed. Results showed that 98% and 76% of meat samples harbored fecal coliforms and E. coli above the microbial acceptance level, respectively. All E. coli were resistant to at least one antibiotic, while 35% of the isolates were multidrug-resistant (MDR). The results suggest that Lebanon needs to (1) update food safety systems to track and reduce the levels of potential contamination in important foods and (2) implement programs to control the proliferation of antimicrobial resistance in food systems.

Microbiological Quality of Hot Meals Served by Airlines

1998 ◽  
Vol 61 (8) ◽  
pp. 1052-1056 ◽  
Author(s):  
MAIJA HATAKKA
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Geometric Means ◽  
E Coli ◽  
The World ◽  
And Staphylococcus Aureus

The microbiological quality of 1,012 hot meals served on aircraft was studied in 1991 to 1994. The material included dishes prepared in 33 countries all over the world. The geometric means of aerobic colony counts and Escherichia coli were significantly lower in breakfasts (P < 0.05) than in main dishes. Pathogenic bacteria were found in 30 samples (3.0%), Bacillus cereus being the most common pathogen. The frequencies of B. cereus and Staphylococcus aureus did not differ between breakfasts and main dishes. Many of the samples exceeded the minimum acceptable microbiological standards recommended by the Association of European Airlines (AEA) for E. coli, S. aureus, B. cereus, Clostridium perfringens, and Salmonella; i.e., 8.2%, 0.6%, 0.7%, 0.7% and 0.3%, respectively. There were considerable differences in aerobic colony counts and E. coli counts between countries where the food was prepared.

scholarly journals COMPARISON OF ANTIBACTERIAL ACTIVITY OF HONEY AGAINST AEROBIC AND ANAEROBIC BACTERIA

2021 ◽  
pp. 41-43
Author(s):  
S. DHANARAJ ◽  
S. S. M. UMAMAGESWARI ◽  
M. MALAVIKA ◽  
G. BHUVANESHWARI
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Clostridium Perfringens ◽  
Anaerobic Bacteria ◽  
The Other ◽  
E Coli ◽  
Diffusion Technique ◽  
Aerobic And Anaerobic

Objective: To compare the antibacterial activity of honey against aerobic and anaerobic bacteria. Methods: Honey is extracted from the honey comb by trained persons. Antimicrobial activity of honey is performed by Agar Cup Diffusion technique for 3 bacteria Staphylococcus aureus, E. coli and Clostridium perfringens. Results: By performing the technique with proper guidance, it is observed that the Staphylococcus aureus specimen shows sensitivity to honey whereas the other two specimens Escherichia coli and clostridium perfringens doesn’t show any sensitivity to honey. Conclusion: Due to its vast antibacterial activity of honey, it can be used along with other antibiotics to increase its efficiency.

scholarly journals COMPARISON OF ANTIBACTERIAL ACTIVITY OF GARLIC AGAINST AEROBIC AND ANAEROBIC BACTERIA

2021 ◽  
pp. 44-46
Author(s):  
K. G. DHANUSH ◽  
S. S. M. UMAMAGESWARI ◽  
M. MALAVIKA ◽  
G. BHUVANESHWARI
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Clostridium Perfringens ◽  
Anaerobic Bacteria ◽  
The Other ◽  
E Coli ◽  
Diffusion Technique ◽  
Aerobic And Anaerobic

Objective: To compare the antibacterial activity of garlic against aerobic and anaerobic bacteria. Methods: Antimicrobial activity of garlic is performed by Agar cup diffusion technique for 3 bacteria Staphylococcus aureus, E. coli and clostridium perfringens. Results: By performing the technique with proper guidance, it is observed that the Staphylococcus aureus specimen shows sensitivity to garlic whereas the other two specimens Escherichia coli and clostridium perfringens doesn’t show any sensitivity to garlic. Conclusion: Due to its vast antibacterial activity of garlic, it can be used along with other antibiotics to increase its efficiency.

scholarly journals Đánh giá mức độ ô nhiễm vi sinh vật trong sản phẩm thịt đã chế biến tại một số chợ khu vực nam sông Hương thành phố Huế

2021 ◽  
Vol 4 (1) ◽  
pp. 13-14
Author(s):  
Thân Tôn Thất Nhuận ◽  
Tuyết Mai Ngô Thị ◽  
Ngọc Lan Phạm Thị ◽  
◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
E Coli

Sản phẩm thịt đã chế biến là một trong những loại thực phẩm xuất hiện phổ biến và ngày càng nhiều trong bữa ăn hàng ngày của người tiêu dùng. Vì vậy, việc đánh giá mức độ ô nhiễm vi sinh vật trong sản phẩm thịt đã chế biến tại các chợ sẽ cung cấp thêm thông tin về tình trạng nhiễm khuẩn cho các cơ quan quản lý an toàn vệ sinh thực phẩm và người tiêu dùng. Chúng tôi đã khảo sát tình hình ô nhiễm vi sinh vật đối với sản phẩm thịt đã chế biến tại một số chợ ở khu vực Nam sông Hương thành phố Huế với 90 mẫu được phân tích thuộc 03 nhóm là thịt lên men, thịt đóng gói và thịt không đóng gói. Kết quả cho thấy, 100% mẫu đều nhiễm tổng số vi sinh vật hiếu khí, Coliforms và Escherichia coli, trong đó 100% mẫu Coliforms và E. coli không đạt tiêu chuẩn của Bộ Y tế. Số lượng vi sinh vật hiếu khí dao động từ 2,7 × 103 - 2,8 × 109 CFU/g, Coliforms từ 1,1 × 104 - 1,5 × 108 MPN/g và E. coli nằm trong khoảng 1,1 × 102 - 9,2 × 105 MPN/g. Không phát hiện thấy sự hiện diện của Clostridium perfringens và Staphylococcus aureus trong số mẫu được kiểm tra.

In vitro inhibition studies of natural resin acids to Clostridium perfringens, Staphylococcus aureus and Escherichia coli O149

2018 ◽  
Vol 6 ◽  
Author(s):  
Krisna Roy ◽  
Ulrike Lyhs ◽  
Juhani Vuorenmaa ◽  
Karl Pedersen
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Resin Acid ◽  
Resin Acids ◽  
Diffusion Method ◽  
Dilution Method ◽  
E Coli ◽  
Inhibition Zones

SummaryThe following experiment evaluated the inhibitory activity of a resin acids-based product (RAP) to bacterial pathogens. Clostridium perfringens isolated from chickens, turkeys and pigs, Staphylococcus aureus from chickens, pigs and cattle, and Escherichia coli O149 isolated from pigs were tested. Two different methods were used, a broth dilution method (BDM) using 0.01%, 0.1% and 0.5% resin acid, and an agar diffusion method (ADM) using 0.01%, 0.1%, 0.5%, 1% and 5% resin acid. For the BDM, C. perfringens was inhibited completely at all concentrations. S. aureus was inhibited completely at 0.5%, but only slightly at 0.1% and not at all at 0.01%. The E. coli strains showed no or little inhibition at 0.5%. For the ADM, narrow inhibition zones evolved around the concentration of 0.5% (8–10 mm), 1% (8.0–12.0 mm), and 5% (9.0–19.5 mm) on the C. perfringens strains, while the inhibition zones for S. aureus were smaller and E. coli developed no inhibition zones. Overall, the RAP inhibited C. perfringens at all concentrations of the product, S. aureus at 0.1%, 0.5%, 1% and 5% concentrations, and E. coli O149 only at 0.5% concentrations, although some strain variation was recorded.

scholarly journals ATIVIDADE ANTIMICROBIANA DO EXTRATO HIDROALCÓOLICO DE FICUS CARICA E POLYGALA SPECTABILIS

2017 ◽  
Vol 22 (3) ◽  
Author(s):  
Lew Kan Sprenger ◽  
Elane Guerreiro Giese ◽  
Jeannie Nascimento Dos Santos ◽  
Marcelo Beltrão Molento
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Clostridium Perfringens ◽  
Ficus Carica ◽  
E Coli

O objetivo foi avaliar a eficácia de diferentes formulações de fitoterápicos candidatos a antimicrobianos, produzidos a partir de folhas de caamembeca (Polygala spectabilis - EFC) e figo (Ficus carica - EFF). Os fitoterápicos foram produzidos com 30 dias de percolação a 4ºC e liofilizados, sendo posteriormente utilizados para realizar a marcha fitoquímica, o teste de toxicidade e o ensaio antioxidante. O bioensaio de ação antibacteriana foi realizado frente a Clostridium perfringens, Escherichia coli, Pseudomonas aeruginosa e Staphylococcus aureus utilizando diluições em caldo com concentrações exponenciais (20 μg.ml-1 a 2560 μg.ml-1) dos extratos. Nas análises fitoquímicas, foram evidenciados diversos compostos com propriedades antimicrobianas. A atividade antioxidante mensurada em 640 μg/ml, em relação ao ácido ascórbico, do EFC foi de 68,4% ao passo que para o EFF foi de 89,9%. O EFF teve eficácia, frente a todas as bactérias testadas, com uma concentração bactericida mínima (CBM) de 1280; 2560; 1280 e 320 μg/ml, para C. perfringens, E. coli, P. aeruginosa e S. aureus, respectivamente, todavia o EFC só agiu frente a S. aureus, com CBM de 2560 μg/ml. Os resultados obtidos nos testes bioquímicos, juntamente com os encontrados nos testes in vitro, evidenciaram que o EFF é um candidato a antimicrobiano. 

Incidence of Staphylococcus aureus and Escherichia coli in Ground Beef, Broilers and Processed Meats in Pretoria, South Africa

1994 ◽  
Vol 57 (4) ◽  
pp. 305-310 ◽  
Author(s):  
S. M. VORSTER ◽  
R. P. GREEBE ◽  
G. L. NORTJÉ
Keyword(s):  
Escherichia Coli ◽  
South Africa ◽  
Staphylococcus Aureus ◽  
Ground Beef ◽  
Processed Meat ◽  
Processed Meats ◽  
E Coli ◽  
Plate Counts ◽  
Meat Samples ◽  
And Staphylococcus Aureus

Three types of processed meats (vienna sausages, shoulder ham, and cervelat), ground beef and broilers were purchased from 17 different supermarkets in the Pretoria area (South Africa) during 1991. The 232 samples were analyzed for the presence of Escherichia coli and Staphylococcus aureus, with total aerobic plate counts (APCs) also being determined. Escherichia coli was found in 74.5% of the ground beef samples, in 79.1% of the broilers, and in 27.7% of the processed meats. Staphylococcus aureus was found in 23.4% ground beef, 39.5% broiler and 7.1% processed meat samples. The total APCs ranged from as low as log10 1 CFU/g of sample (shoulder ham) to as high as log10 12.1 CFU/g (ground beef). No identifiable relationship between the total APCs and the occurrence of E. coli and/or S. aureus was evident. This study confirms the view that E. coli and S. aureus are frequent contaminants of meat, with South Africa being no exception.

Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products

1996 ◽  
Vol 59 (4) ◽  
pp. 356-359 ◽  
Author(s):  
LISA M. FLORES ◽  
SUSAN S. SUMNER ◽  
DIANNE L. PETERS ◽  
ROGER MANDIGO
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Foodborne Pathogens ◽  
Meat Products ◽  
Ground Beef ◽  
Processed Meat ◽  
Escherichia Coli O157 ◽  
Pork Sausage ◽  
E Coli

The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (103CFU/g of meat), and stored at either 4, 12, or 20°C. There was minimal or no effect of the phosphate blend on the growth of L. monocytogenes or S. typhimurium. The temperature of storage had a significant effect (P < 0.05) on the population of E. coli O157:H7 in ground beef and fresh pork sausage with phosphate. However, the presence of phosphate in the ground beef had no effect (P > 0.05) on E. coli O157:H7, but the presence of phosphate in the fresh pork sausage had a significant effect (P < 0.05) on controlling E. coli O157:H7. These results indicate that this phosphate blend could be used in fresh pork sausage to help inhibit the growth of E. coli O157:H7.

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